Chocolate Cucuzza Cake

Recipe by Kim D.
READY IN: 1hr 8mins




  • Preheat oven to 325°F.
  • In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
  • Add eggs, one at a time beating well after each addition.
  • Add vanilla and beat well.
  • In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
  • Add dry ingredients to the creamed mixture, alternately with buttermilk.
  • Stir in shredded cucuzza.
  • Pour batter into a greased 13X9-inch baking pan.
  • Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
  • Allow cake to cool on a wire rack for about 10 minutes.
  • Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
  • Spread over warm cake.
  • Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
  • Cool cake completely before serving.
  • ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.